Hotteok or Korean sweet pancakes are a classic and popular street food in Korea. They’re ridiculously crispy on the outside and soft and chewy on the inside!
These pancakes are usually filled with brown sugar only or brown sugar with an assortment of nuts. For this recipe, I used what I had in my pantry which included walnuts, sunflower seeds, and peanuts. Feel free to use any combination of nuts or seeds that you like.
These are incredibly delicious and reminds me so much of my time when I was in Korea. I recommend making extra because these will go fast!
Hotteok (호떡) Korean Sweet Pancakes
- 1 packet active dry yeast
- 3 tsp sugar
- 1 cup warm water approximately 105-115F
- 220g (1 3/4 cups) all-purpose flour plus more for dusting
- 65g (1/2 cup) glutinous rice flour
- 1/2 tsp salt
- 4 tbsp neutral oil divided + more if needed
- 150g (3/4 cup) light brown sugar
- 3 tbsp walnuts, chopped
- 3 tbsp sunflower seeds
- 3 tbsp peanuts, chopped
- 1 tsp cinnamon
- 1/2 tsp salt
- Combine yeast, sugar, and water in a bowl. Mix together and allow the yeast to bloom and activate for 5-10 minutes. If you see foaming bubbles at the surface, the yeast is active and ready to use.
- In same bowl, add all-purpose flour, glutinous rice flour, salt and 1 tbsp of oil. Mix together until it forms a sticky dough. Cover with saran wrap or a kitchen towel and allow the dough to rise for at least 1 hour.
- For the filling, combine light brown sugar, walnuts, sunflower seeds, peanuts, cinnamon and salt. Stir until thoroughly mixed.
- After 1 hour, knead the dough a few times. Cover and let it rise again for 30-40 minutes.
- Dust a clean work surface or cutting board with flour to prevent the dough from sticking. Transfer the dough and cut it into 8 equal pieces. *I recommend using a scale to measure out the pieces so they're consistent*
- Using a rolling pin, roll out the dough into 1/2 inch thickness and fill it with 2 tbsp of the nut filling.
- Pinch the edges of the dough together to seal the pancake. Set the assembled pancake seam side down. Repeat for the rest of the pancakes.
- Heat a pan over medium heat with 3 tbsp of oil (use more if needed). Place the pancakes seam side down, making sure not to overcrowd the pan. Cook for 1-2 minutes or until golden brown.
- Flip the pancake and cook for another 1-2 minutes or until golden brown. Transfer to a wire rack to drain and cool.
- Serve while hot and enjoy!
- Feel free to use any nuts or seeds you like!
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